Japanese Yellowtail Simmered with Daikon Radish
Japanese Yellowtail Simmered with Daikon Radish

Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, japanese yellowtail simmered with daikon radish. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Japanese Yellowtail Simmered with Daikon Radish is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Japanese Yellowtail Simmered with Daikon Radish is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to prepare a few components. You can have japanese yellowtail simmered with daikon radish using 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese Yellowtail Simmered with Daikon Radish:
  1. Make ready x 4 Japanese yellowtail fillet (alternatively, use deep sea bass)
  2. Make ready gx 4 Daikon radish cut into thick pieces
  3. Take Ginger,thinly sliced
  4. Get Water—–A
  5. Take Dark soy sauce—– a
  6. Prepare Cooking sake, mirin—–A
  7. Make ready Sugar—–A
  8. Get Salt (for preparation purposes), a small amount
  9. Get Spinach＆thinly shredder ginger(for garnish)
Steps to make Japanese Yellowtail Simmered with Daikon Radish:
    1. Boil daikon radish pieces for 20~30 minutes till they're soft enough to be pierced through with a bamboo skewer. (Alternatively, microwave for 10~15 minutes.)
    1. To remove fishy odours, sprinkle Japanese yellowtail fillets with salt, stand for 5 minutes, and place briefly in boiling water till semi-cooked.
    1. Combine all ingredients in A and bring to a boil. (Alternatively, use store-bought mentsuyu base thinned down slightly with water.)
    1. Place the par-cooked daikon radish and fish fillets in the cooking liquid and simmer for 10 minutes. Keep an eye out so they don't burn.
    1. For a finishing touch, pour a little extra mirin at the end to give the food a glossy glow.
    1. Garnish with blanched spinach and finely shredded ginger to serve.

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